Description
We love this quick, easy recipe that i found and 'tweaked' from betty crocker's barbecue cookbook. The recipe says it serves 6 people but my husband and i wipe out a pound of this shrimp so i'm saying it serves two. Prep time includes marinating time.
Ingredients
- Large Raw Shrimp
- Dry White Wine
- Parsley
- Oil
- Dried Basil
- Salt
- Bay Leaf
- Lemon
Instructions
- Devein shrimp by making a shallow cut lengthwise along the outside curve
- Remove sand vein
- Press each shrimp flat into a butterfly shape
- Mix remaining ingredients, except 1 / 2 half of the lemon slices, and pour over shrimp
- Cover and refrigerate at least 1 hour
- Remove shrimp and reserve marinade
- Arrange shrimp in a lightly greased hinged wire grill basket
- Grill 4 inches from hot coals for about 6-10 minutes, turning basket and brushing shrimp 2-3 times with reserved marinade, until shrimp is pink
- Garnish with remaining lemon slices